You’ve decided to make beef in Wellington. Cheers! You’re going to make all of your dinner guests delighted. While the beginnings of good recipes are unknown, we know it’s a show-stopper for Christmas that is not for the faint of heart. We’ve broken down all the parts of a classic Beef Wellington from the inside out so you can keep making the best Wellington you can. We put belief in you!
Whether you’ve never made Beef Wellington before or are a seasoned master, this recipe will make the process easier while still tasting delicious. Filet mignon covered with mushrooms, shallots, Dijon mustard, and salty prosciutto, all wrapped up in a crunchy puff pastry.
WHAT IS BEEF WELLINGTON?
A tender cut of beef is wrapped in a pastry shell and served as Beef Wellington. A layer of prosciutto is layered on top of the beef, which is topped with mushrooms, Dijon mustard, and shallots.
It is named after British Prime Minister Arthur Wellesley, Duke of Wellington. It’s unclear what part he played in the design of this now-famous recipe, but it sounds as delicious as it tastes!
How to make the most delicious beef wellingtons
Because these beef wellingtons are provided separately, you may cook them to the right temperature, whether medium-rare, medium-, or medium-well. It’s important to get the right-sized fillets for the best results; the ideal size is an 8-ounce steak that’s 2 inches thick.
With beef wellington, what do you serve?
So this easy beef wellington recipe is a show-stopper. Mix it with two or three similarly impressive sides. To pull it all together, I go with a potato side, a couple of vegetable sides, and some gravy… YUM! Try it with the following:
At home, make a restaurant-quality beef wellington
When dining out with the family, beef wellington is usually a hit because it feels so delicious and hard to make! On the other hand, this fast beef wellington recipe is quite easy to cook, and if you keep to the timings, it will turn out perfectly! Make sure that happens at your next date night dinner! You’re going to be a hit!
Where to Eat Beef Wellington near Me
The Beagle Club serves the most excellent beef in Wellington in the Toronto area. This is a fantastic spot serving delicious food in a lovely atmosphere. The only problem is that you need to get there early. The restaurant fills up fast.
Beef Wellington is a classic dish consisting of thinly sliced prime beef, and puff pastry rolled around a filling of finely chopped mushrooms and other ingredients. It is traditionally cooked in a special pan called a Wellington. A deep, round Wellington pan holds meat and veggies over the cooking liquid.
The first step is to slice the beef into thin slices. A great tool to help is a meat slicer. Next, remove any large muscles, bones, or gristle from the steak.
Cutting the beef into an even, uniform strip is a critical step. If the meat is cut too thickly, the pastry will tear during rolling, and the beef filling will spill out. Also, when the Wellington is served, the packing will ooze out, making the dish messy.
Next, put the meat into a bowl and set aside for 10 minutes to allow the salt to draw out the blood and release the fat. Then rinse the beef in cold water and pat it dry with paper towels.
Now is the time to roll the dice. To prevent tearing, use a rolling pin or a rolling machine. Make sure the surface of the meat is evenly seasoned.
Once the dough is ready, put the meat on it and spread it over the length and width of the rectangle. Starting at one end, roll up the meat tightly, pressing it firmly with your hand to creating a log shape. The log should be about 12 inches long.
Easy Beef Wellington Recipe
Ingredients
- 1 lb. filet mignon (or any meat you like)
- 1 package of puff pastry (the kind that comes in the refrigerated section)
- ¼ cup beef bouillon
- ½ stick butter (melted
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Open up the package of puff pastry.
- Lay out two sheets on the baking sheet.
- Put a layer of meat on top of each sheet.
- Cut the fat off of the steak.
- Slice the meat into 1/2-inch strips.
- Make sure that the slices are as close together as possible.
- Spread the bottom layer of puff pastry evenly with the melted butter.
- Sprinkle on the beef bouillon and Worcestershire sauce.
- Add salt and pepper to taste.
- Cook until the puff pastry is golden brown and crispy.
- Remove from the oven.
See more Christmas recipes: smoking beef brisket
